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    You are in: Home / Recipes / Tomato & Artichoke Risotto Recipe
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    Tomato & Artichoke Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Rhiannon and Matt's Note:

    From a brilliant Family Circle cookbook called Fast Vegetarian- ready to eat in just 30 minutes. You could use onion in place of the leeks and add the sun-dried tomato pesto while cooking with equally yummy results.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
    2. 2
      Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
    3. 3
      Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
    4. 4
      Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
    5. 5
      Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.

    Ratings & Reviews:

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    Nutritional Facts for Tomato & Artichoke Risotto

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 411.5
     
    Calories from Fat 66
    16%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 154.5 mg
    6%
    Total Carbohydrate 73.5 g
    24%
    Dietary Fiber 5.7 g
    23%
    Sugars 3.6 g
    14%
    Protein 7.5 g
    15%

    The following items or measurements are not included:

    vegetable stock

    sun-dried tomato pesto

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